Best 2 Big Island Style Stone Cookies Recipes
Indulge in the delightful flavors of Hawaii with a delectable treat known as Big Island-style stone cookies. These crisp and buttery cookies originated on the Big Island of Hawaii and have become a cherished delicacy enjoyed by locals and tourists alike. Made with simple ingredients like butter, sugar, flour, and cornstarch, these cookies derive their unique texture from the use of crushed macadamia nuts and a touch of salt.
Embark on a culinary journey with our curated collection of stone cookie recipes. Discover the classic recipe that captures the essence of traditional Big Island stone cookies. For a delightful twist, explore variations like chocolate chip stone cookies, adding rich chocolate chips to the mix. If you prefer a nutty twist, try the macadamia nut stone cookies, featuring an abundance of roasted macadamia nuts.
For those seeking a gluten-free alternative, we present a dedicated gluten-free stone cookie recipe. This version utilizes alternative flours to create a delicious and inclusive treat. And for those with dietary restrictions, the vegan stone cookie recipe offers a plant-based alternative without compromising on taste.
Venture into the kitchen and experience the joy of baking these delectable cookies. With each bite, savor the harmonious blend of flavors and textures that make Big Island-style stone cookies a beloved Hawaiian treat.
BIG ISLAND-STYLE STONE COOKIES
*Warning!* Don't try this recipe unless you like tooth-breakingly hard, crunchy cookies! This recipe is from the Honolulu Star Bulletin and is a copy-cat for Mountain View Bakery's stone cookies. People either love 'em or hate 'em. I'm posting this for the die-hards like me who can't get enough of 'em!
Provided by Chilicat
Categories Dessert
Time 50m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
- Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
- Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
- Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
- The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early - I was afraid they were getting too brown - and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.
MEAONO POHAKU (STONE COOKIES)
Copy-cat recipe from James "Kimo" Kaleika'apuni Ahia of College Place, Wash.
Provided by Chilicat
Categories Dessert
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Line cookie sheet with baking parchment or grease lightly.
- Combine flour and cream of tartar.
- Cream shortening with sugar and salt until fluffy. Add egg, milk, baking soda and vanilla. Mix well. Add flour and mix until well blended. Pat dough into a large ball.
- Dust hands with flour. Pinch off golf-ball-size pieces of dough. Place on cookie sheet and flatten into slabs 3/8-inch thick. Brush with more milk if a glossy top is desired. Bake until brown and almost firm, about 25 minutes. Check to be sure cookies don't burn. Cookies will harden as they cool. Makes about 2 dozen.
Nutrition Facts : Calories 121.9, Fat 4.9, SaturatedFat 1.3, Cholesterol 8.8, Sodium 233.1, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 2.6
Tips:
- For chewier cookies, add 1 tablespoon of molasses to the dough.
- For a crispy exterior, chill the dough for at least 30 minutes before baking.
- If you don't have baking stones, you can bake the cookies on a greased baking sheet.
- To make sure the cookies are evenly baked, rotate the baking sheet halfway through the baking time.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Big Island-style stone cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With their chewy texture, crispy exterior, and sweet flavor, these cookies are sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!
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